SOME OF OUR FAVORITE LOCAL STORIES.
FEEDING HOPE: CINDY’S STORY
Cindy said this as she stood in line for the Mobile Market in Richland, Washington. “I feel this immense sense of gratitude.”
Cindy is no stranger to serving others. She previously worked in in-home nursing palliative care—as a self-titled “palliative peer.” Her job was very rewarding, but it took a toll on her health. “I forgot to take care of myself in the process,” she said. Cindy is now working on getting healthy again so she can return to her work in palliative care.
“You need to heal yourself to be able to give, and having adequate nutrition is a part of my healing journey right now.”
“When I receive food, I have a personal feeling of absolute grace.”
Stress also contributes to Cindy’s poor health, but the Mobile Market has helped alleviate some of it. “It gives me a reprieve from constantly figuring at how to get my basic needs met,” she said. Because of the money she saves on food at the Mobile Market, Cindy can afford gas to get to her doctors’ appointments.
“You never know how your gift of sustenance can impact the world around you,” said Cindy. “Every person makes a difference. Every person matters. Taking care of other people – you never know how that will impact the world around you. Every action you take can make a difference in someone’s life.”
Cindy is certainly grateful for the way people are making a difference in hers by providing her with food at no cost. “I get goosebumps coming here because it’s this sense of community—people coming together and meeting each other’s needs.”
From The Kitchen: Cooking with dried beans, lentils and peas – March 8
Have you ever received dried goods, such as beans, lentils or split peas, and felt stumped on how to use them? Cooking with dried goods can seem daunting, especially if you’re used to using canned varieties. However, dried beans, lentils and split peas are affordable and often found in food pantries, so cooking with them is a great skill to gain confidence in. Continue reading for some tips and tricks on how to prepare dried ingredients and gain some cooking inspiration from Second Harvest recipes that utilize them.
National Agriculture Month: Celebrating Ag Partners and Friends – March 1
We take immense pleasure throughout the year in celebrating our agriculture partners and friends. But during National Agriculture Month, we take extra measures to recognize their continued support, contributions and commitment to Second Harvest’s mission of serving people facing hunger.
Our ag partners range from small, local farms to large industry farms, livestock operations, and the processing and manufacturing plants that support them.
Why I support Second Harvest: A donor’s story – February 23
Nothing is more important than having food on the table. To state the obvious, food—like shelter—is something without which we cannot survive. Second Harvest thus quite literally provides a lifeline for those whom my wife and I cannot feed directly. And it has done so for the nearly 40 years that we have supported Second Harvest. During this period we have seen not even a hint that their mission is diminishing in importance. On the contrary, the organization seems to be throwing out more and more lifelines to those in our midst who are in danger of sinking.
Feeding Eastern Washington and North Idaho
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